Chicken Enchiladas
By Chef George Duran
Brava
Servings 4
Active Time:
~15 min
Total Time:
~41 min
About this Recipe
These enchiladas come together in a flash by using store-bought rotisserie chicken. Of course, you could always use a Brava-roasted spatchcock chicken if you are feeling adventurous. If you don’t like enchiladas verdes (green enchiladas), try using the classic red enchilada sauce instead!
Ingredients
2 cups pulled rotisserie chicken
1 cup sour cream, divided
1 (10oz) package frozen chopped spinach, thawed, drained and squeezed of excess liquid
¼ cup chopped fresh cilantro, divided
2 oz cream cheese, at room temperature
2 tablespoons Tex-Mex or taco seasoning
2 cups shredded cheese
3 cups green enchilada or tomatillo sauce
4-6 (8-inch) flour tortillas
From Your Pantry
None
Equipment
Brava Chef's Pan
mixing bowls
Nutrition Information
Allergens: Milk, Wheat (Gluten)
Keywords
Chef's Picks
Dinner
Kid Friendly
Chef's Pan
Chicken
Mexican
Recipes
Serves 4
Vegetables
Weekend
Weeknight
Year Round
1
Prep enchiladas
- In large bowl, combine chicken, ½ cup sour cream, spinach, 2 tablespoons cilantro, cream cheese, Tex-Mex seasoning, 1 cup cheese and 1 cup enchilada sauce; stir well.
- Evenly spread 1 cup enchilada sauce on bottom of Chef’s Pan.
- Divide chicken mixture evenly among tortillas.
- Roll each tortilla and place, seam side down, in Chef’s Pan.
- Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
2
Bake enchiladas
- Press green button to begin preheating.
- When Brava is preheated, slide Chef’s Pan into top shelf. Press green button again to begin baking.
- While food cooks, prepare crema.
3
Prepare crema
- In small bowl, stir together remaining sour cream, 1 tablespoon cilantro and 2-3 tablespoons water.
4
Serve
- When your food is done, carefully remove Chef’s Pan.
- Drizzle enchiladas with crema, sprinkle with remaining cilantro and serve.
